Harriet Harcourt

Two of Everything Tomato Sauce

A good basic tomato sauce can be the beginning of a great variety of dishes, is easily prepared, and will keep in the fridge for a week or freeze well for later.


2 Tb olive oil
2 medium onions, peeled and diced
2 cloves garlic, peeled and crushed
2 Tb tomato paste
2 x 400g cans chopped tomatoes in juice
2 tsp sugar
2 Tb chopped fresh basil (or 2 tsp dried basil)
2 Tb chopped fresh oregano (or 2 tsp dried oregano)
salt and freshly ground black pepper


Makes about 3 cups


Heat the olive oil in a pan over medium heat.

Add the onions and garlic and cook gently until the onions are soft, stirring occasionally.

Add the canned chopped tomatoes, tomato paste, sugar, basil, and oregano, and season lightly with salt & black pepper.

Bring to the boil then turn the heat to low and simmer the sauce uncovered for about 30 minutes, stirring occasionally.

Taste and adjust seasoning to suit.

Optional extras: a good splash of red wine, a spoonful of pesto, a teaspoon or two of minced chilli.

Now you have a sauce that stands on its own as a pasta sauce; add it to browned mince or cooked lentils for bolognaise or lasagne; thin down with stock for soup; serve over meatballs…


  • Spread tomato sauce over pita bread or bought pizza bases, add sliced capsicum, olives, mushrooms, ham, cheese etc… and bake for a quick pizza snack.
  • Add olives, capers and some lemon or lime juice and serve over baked or grilled fish or chicken or toss through pasta.
  • Chill and add chopped fresh coriander, chopped green pepper, some minced chilli to taste, and a drained can of whole kernel corn (if in season, blanched fresh corn kernels) and you have a great salsa for corn chips or tacos.